Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a food processor, pulse
All-Purpose Flour (220 g)
,
Butter (120 g)
, and
Salt (3 g)
for 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.
Step 3
In a small bowl, whisk together just the yolks of the
Eggs (2)
and
Water (45 mL)
. With the processor running, add the yolk mixture. Stop as soon as the dough just starts to come together, about 5 seconds.
Step 4
Crumble to distribute evenly in an 11 by 8-inch rectangular tart pan or an 11-inch round pan with removable bottom. Press into the pan so that the dough fills in the corners and is flush with the top edges. Alternatively, gather the dough into a ball and flatten. Roll out the dough between two pieces of parchment paper into a 12 by 9-inch rectangle. Transfer the dough to the tart pan. Press into corners and trim excess.
Step 5
Using the tines of a fork, prick dough all over and sprinkle the
Pine Nuts (35 g)
evenly over the surface. Line the pastry with a double thickness of foil.
Step 6
Bake for 12 minutes.
Step 7
Reduce the temperature to 350 degrees F (180 degrees C). Remove the foil. Bake 8 minutes more or until pastry is golden. Let cool completely before filling.
Step 8
Preheat oven to 400 degrees F (200 degrees C).
Step 9
In a large bowl, toss the
Cherry Tomatoes (680 g)
with the
Olive Oil (15 mL)
. Season with the
Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
.
Step 10
Transfer to the cooled baked crust. Top with the
Fresh Oregano (3 g)
.
Step 11
Bake for 15 minutes.
Step 12
Top with the
Queso Fresco (55 g)
and
Pitted Green Olives (60 g)
. Return to oven and bake for an additional 10 minutes.
Step 13
Remove from oven and garnish with the
Oregano Leaves (to taste)
. When cool enough to handle, carefully remove the tart along with the pan bottom from the side wall of the pan. Transfer to a tray or serving dish.
